Spaghetti alla Puttanesca is a classic Italian pasta dish invented in Naples. There are many ways to
Spaghetti alla Puttanesca is a classic Italian pasta dish invented in Naples. There are many ways to make it—this is Barilla’s Executive Chef Lorenzo Boni’s take on this popular dish. Spaghetti PuttanescaIngredients1 box Spaghetti 4 tbsp extra-virgin olive oil 1 clove garlic 3 anchovy fillets, drained 1 pinch red pepper flakes 28 oz. can plum Italian tomatoes, peeled and crushed1 cup water 2 tbsp capers, in salt1 cups mix green black olives 15 parsley leaves ½ cup Romano cheese, grated Directions1. Bring one large pot of water to boil, and cook pasta according to directions2. Meanwhile sauté garlic in extra-virgin olive oil with red pepper flakes; add capers, anchovies and sauté for a several minutes3. Next, add crushed tomatoes and water and season with salt; bring to boil and simmering for 3 minutes4. Then, mix in pasta and reduce the sauce until the spaghetti is coated5. Stir in parsley, sprinkle with Romano cheese and drizzle with extra-virgin olive oil before servingRecipe and Photo Credit: Chef Lorenzo Boni -- source link
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